Nut-Filled Butterhorns Recipe

These rich flaky butterhorns were made on Good Friday morning or Christmas Eve morning when I was growing up. We used them to celebrate the end of Lent or Advent and the joy of family and friends coming together. They're so special, they're worth the bit of extra effort.
-Michael Engerson, Hustisford, Wisconsin

Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 12-in. circle; spread a fourth of the filling over each circle. Add cinnamon if desired to remaining sugar; sprinkle over filling.

Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 3 in. apart on greased baking sheets. Curve ends to form a crescent shape.

Bake at 350° for 17-20 minutes or until golden brown. Remove from pans to wire racks to cool.

For icing, in a large bowl, combine the confectioners' sugar, butter, extract if desired and enough milk to achieve drizzling consistency. Drizzle over rolls.Yield: 4 dozen.

Originally published as Nut-Filled Butterhorns in Taste of Home
February/March 2002, p39

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"They were very yummy, but I couldn't be bothered to roll them out, so they suffered from my inability to provide them with the proper treatment. i imagine that in the right hands they would definitely be worth the extra work."

"Michael, thank you so much for posting this recipe! They do take a bit more time, but once you bite into one of them, ohhhh my goodness, the rich flakiness along with the flavor of the nuts,...a must try for everyone. They will soon become a favorite."